Best Chocolate Chip Muffin
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
12
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Calories
340 kcal
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Course
Baked Goods
Best Chocolate Chip Muffin
Description
Best Chocolate Chip Muffins use a combination of all-purpose flour, baking powder, and baking soda to provide good lift and a light but moist texture. The dry ingredients are combined with semi-sweet chocolate chips for bursts of chocolate in every bite. The wet mixture includes buttermilk, melted unsalted butter, vegetable oil, eggs, and vanilla extract for richness, acidity, and flavor.
The batter is mixed gently to avoid overdevelopment of gluten, leaving some lumps for a softer crumb. Muffins are portioned into lined tins, topped with extra chocolate chips, and baked beginning at a higher temperature before reducing heat to finish. This method helps achieve a domed top with a golden crust.
These muffins are delicious served warm, allowing the chocolate to be gooey, or at room temperature. They keep well in an airtight container for a few days and freeze effectively for longer storage. Reheating briefly in a microwave enhances softness.
Buttermilk can be substituted by adding vinegar to whole milk if needed. The sugar type can be standard granulated or superfine without issue, and slight baking temperature adjustments can be made based on oven type.
Ingredients
Dry Ingredients
- 2 1/2 cups / 375g all-purpose flour
- 3 tsp baking powder
- 1 tsp baking soda or bi carb soda
- 1 cup / 220g white sugar
- 1/4 tsp salt
Wet Ingredients
- 1 cup / 250ml buttermilk
- 1/4 cup / 60g unsalted butter melted
- 4 tbsp / 80 ml vegetable oil
- 2 egg large, lightly whisked
- 2 tsp vanilla extract
Chocolate Chips
- 1 3/4 cups / 300g chocolate chips US: semi-sweet
Instructions
- Preheat oven to 200C/390F (all ovens) (Note 6). Line a 12 hole muffin tin with paper patties.
- Whisk flour, baking powder, baking soda, sugar and salt in a bowl. Stir through chocolate chips.
- In a separate bowl, whisk buttermilk, melted butter, oil, eggs and vanilla.
- Make a well in the flour bowl, pour in egg mixture. Mix until just combine - try not to stir more than 8 times. Some flour lumps in the batter is fine.
- Divide batter between paper cases. Top with remaining 1/4 cup chocolate chips.
- Bake for 5 minutes, then turn down to 180C/350F (fan forced/convection) and bake for a further 15 minutes, or until a skewer inserted into the muffin comes out clean.
- Remove muffins from the muffin tin immediately onto a cooling rack.
- Serve warm or at room temperature (warm is extra yum!)
Notes
- Granulated or superfine sugar can be used interchangeably with no change in texture.
- To make buttermilk substitute: mix 1 cup whole milk with 1 teaspoon white vinegar, let sit 5 minutes.
- Store muffins in an airtight container for up to 3 days; reheat briefly in microwave to restore softness.
- Freeze muffins wrapped airtight; thaw to room temperature and reheat before serving.
- Oven types affect baking time slightly; fan ovens require less time than conventional ones.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Serving | 97g | |
| Calories | 340cal | 17% |
| Carbohydrates | 44.8g | 15% |
| Protein | 5.3g | 11% |
| Fat | 16.1g | 25% |
| Saturated Fat | 10.3g | 52% |
| Polyunsaturated Fat | 5.8g | 34% |
| Cholesterol | 58mg | 19% |
| Sodium | 263mg | 11% |
| Fiber | 1.3g | 5% |
| Sugar | 30.4g | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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